Mutton Biryani | Lamb Biryani

Here's a basic recipe for making mutton biryani:

Ingredients:

500g mutton

3 cups basmati rice

4 onions, thinly sliced

2 tablespoons ginger garlic paste

2-3 green chillies, slit

1/2 cup yogurt

1 tablespoon red chilli powder

1 tablespoon coriander powder

1 tablespoon cumin powder

1 tablespoon garam masala powder

1/2 teaspoon turmeric powder

1/2 cup mint leaves, chopped

1/2 cup coriander leaves, chopped

3 tablespoons oil

Salt to taste

1 teaspoon saffron soaked in 2 tablespoons of milk

2 tablespoons ghee

For the mutton:

Wash the mutton pieces thoroughly and drain the water.

Heat 2 tablespoons of oil in a pressure cooker and sauté the sliced onions till they turn golden brown.

Add the ginger garlic paste and slit green chillies and sauté for a minute.

Add the mutton pieces, yogurt, red chilli powder, coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Mix well.

Add enough water to cover the mutton and pressure cook for 3-4 whistles or until the mutton is tender and cooked through.

For the rice:

Wash the basmati rice thoroughly and soak it in water for 30 minutes.

Boil enough water in a large pot, add salt to taste, and add the soaked rice. Cook for 5-7 minutes or until the rice is 70% cooked. Drain the water and set aside.

Assembling the biryani:

Preheat the oven to 180°C.

In a large heavy-bottomed pot, spread a layer of cooked rice.

Spread a layer of cooked mutton on top of the rice.

Sprinkle chopped mint and coriander leaves on top of the mutton.

Repeat the layers until all the rice and mutton are used up.

Pour the saffron milk on top of the final layer of rice.

Drizzle ghee on top.

Cover the pot with a tight-fitting lid and place it in the preheated oven. Bake for 20-25 minutes.

Remove from the oven and let it rest for 5-10 minutes.

Serve hot with raita, salad, and papad.

Enjoy your delicious mutton biryani!